Keto Tofu and Eggplant Stir-Fry Recipe


Servings: 2 servings

Prep time: 5 minutes

Cook time: 15 minutes

Total time: 20 minutes


  • 1 block of Firm tofu
  • 1 large Eggplant
  • 1 red Bell pepper
  • 1 Yellow onion
  • 2 cloves of Garlic
  • 1-inch piece of Ginger
  • 2 tablespoons Coconut Aminos (a keto-friendly substitute for soy sauce)
  • 1 tablespoon Fish sauce
  • 1 tablespoon Cornstarch (or a keto-friendly substitute)
  • 1 tablespoon Coconut oil
  • Salt and pepper to taste
  • Cauliflower rice for serving


  1. Drain the tofu and cut it into small cubes.
  2. Cut the eggplant into small cubes, and chop the bell pepper and onion into bite-sized pieces.
  3. Mince the garlic and grate the ginger.
  4. Whisk together the coconut, fish sauce, and cornstarch in a small bowl.
  5. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the tofu and stir-fry until golden brown, about 5-7 minutes. Remove the tofu from the skillet and set it aside.
  6. Add the eggplant, bell pepper, onion, garlic, and ginger to the skillet. Stir-fry until the vegetables are tender, about 10-12 minutes.
  7. Add the sauce mixture to the skillet and stir-fry for 1-2 minutes until the sauce thickens.
  8. Return the tofu to the skillet and stir-fry for 1-2 minutes until everything is heated.
  9. Season with salt and pepper to taste.
  10. Serve over cauliflower rice or your preferred keto-friendly rice substitute.

Nutrition Facts

Calories: 220kcal

Fat: 14g

Protein: 12g

Carbohydrates: 14g

Fiber: 6g

Net carbs: 8g

Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.

How to Store the Tofu and Eggplant Stir-Fry

Let the stir-fry cool down to room temperature. Transfer the stir-fry to an airtight container. Store it separately if you have leftover cauliflower rice or other keto-friendly rice substitutes. Refrigerate the container for up to 4 days. When ready to eat the stir-fry, reheat it in a skillet or microwave until heated. Serve the reheated stir-fry over the leftover cauliflower rice or freshly cooked cauliflower rice.

It’s important to note that while the stir-fry will remain in the refrigerator for up to 4 days, it’s best to eat it within 2-3 days for optimal freshness and flavor. Additionally, store the stir-fry and rice separately to prevent the rice from getting too soggy.

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